Impact of tea leaves types on antioxidant properties and bioaccessibility of kombucha

Five different tea varieties (white, green, oolong, black and pu-erh) were infused, drained and used for kombucha production. Antioxidant capacity, total phenolic content and bioaccessibility values were determined. Extractable, hydrolysable and bioaccessible fractions were used for antioxidant capacity and total phenolic content (TPC) and expressed as mu mole TEAC/mL and mg GAE/100 mL, respectively. Antioxidant capacity and TPC were determined by Folin Ciocalteu's, ABTS and CUPRAC methods. In vitro digestion enzymatic extraction was used to determine bioaccessible fractions. It has found that kombucha fermentation with the tea extracts caused to elevate antioxidant capacity, TPC, and bioaccessibility. The green tea kombucha had the highest antioxidant capacity (4153.23 mu mole TEAC/mL) and bioaccessibility (50.18%). Therefore, it can be suggested as a good supplement with high nutritional value in kombucha production. In general, TPC content increased significantly. The extractable fractions and bioaccessibility values of the kombucha tea varieties increased due to the fermentation, while the hydrolysable fractions decreased. Antioxidant capacity in the extractable fractions of the green tea kombucha samples was measured to increase by ABTS and CUPRAC methods. Bioaccessibility values of pu-erh tea by ABTS and white tea by CUPRAC were found to increase by the kombucha production.

Automated summary

The study involved infusing and using five different tea varieties for kombucha production, resulting in increased antioxidant capacity, total phenolic content, and bioaccessibility. Green tea kombucha showed the highest antioxidant capacity and bioaccessibility, making it a good nutritional supplement for kombucha production. Antioxidant capacity in the extractable fractions of green tea kombucha samples increased, as did bioaccessibility values of pu-erh tea and white tea through kombucha production.